Egg Drop Soup (Tan Hua T’ang)
Egg Drop Soup is a Chinese soup of wispy beaten eggs in boiled chicken broth.
Egg drop soup is a classic and comforting Chinese soup known for its simple preparation and delicate texture.
At its core, egg drop soup is a savory broth with wisps of cooked egg stirred in. It’s a popular and readily available soup, often served as a starter in Chinese restaurants or made at home for a quick and easy meal.
Key Characteristics
- Simple Ingredients: The base is usually chicken or vegetable broth. The main “special” ingredient is, of course, eggs.
- Delicate Texture: The “egg drop” effect creates fine, feathery strands of cooked egg throughout the soup, giving it a light and airy feel.
- Subtle Flavor: The flavor is generally mild and savory, relying on the broth and any added seasonings.
- Quick Preparation: It’s a very fast soup to make, often taking only a few minutes from start to finish.
- Versatile: While the basic recipe is simple, it can be easily customized with various additions.
How it’s Made
The process of making egg drop soup is quite straightforward:
- Prepare the Broth: Bring chicken or vegetable broth to a simmer.
- Thicken (Optional): Many recipes include a small amount of cornstarch mixed with water (a slurry) to slightly thicken the soup. This gives the egg something to “hold onto” and prevents it from sinking to the bottom.
- Season the Broth: Season the broth with salt, pepper, and often a touch of soy sauce and/or sesame oil for added flavor.
- Create the Egg Drop: This is the key step. Whisk the eggs in a separate bowl. Slowly drizzle the whisked eggs into the simmering broth in a thin stream while gently stirring the soup. The heat of the broth will instantly cook the egg into those characteristic wisps.
- Garnish (Optional): Common garnishes include chopped green onions (scallions) and sometimes a sprinkle of white pepper.
Common Variations and Additions
While the basic recipe is excellent on its own, egg drop soup is often enhanced with:
- Green Onions (Scallions): A very common and flavorful addition.
- Ginger: Adds a bit of warmth and zest.
- Mushrooms: Sliced mushrooms can add an earthy flavor and texture.
- Tofu: Silken or soft tofu can be added for extra protein and a different texture.
- Corn: Canned or frozen corn adds sweetness and a pop of color.
- Peas: Similar to corn, peas add sweetness and color.
- Shrimp or Chicken: For a more substantial soup, cooked and chopped shrimp or chicken can be added.
- White Pepper: Adds a subtle heat and aroma.
- Sesame Oil: Drizzled in at the end, it adds a nutty and aromatic flavor.
Why it’s Popular
- Comforting: It’s a warm, soothing, and easy-to-digest soup, making it a popular choice for when you’re feeling under the weather.
- Quick and Easy: It’s incredibly fast to make, perfect for a busy weeknight.
- Inexpensive: The ingredients are generally affordable.
- Appetizing: The light texture and subtle flavor make it a great appetizer.
Egg Drop Soup (Tan Hua T’ang)
Egg Drop Soup is a Chinese soup of wispy beaten eggs in boiled chicken broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
- 4 cups fresh or canned chicken broth
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1 tablespoon soy sauce
- 1/4 teaspoon freshly-grated ginger root (optional)
- White pepper, to taste
- 2 eggs
- 1 scallion (green onion, spring onion) green and white part, very thinly sliced
Instructions
- Bring the chicken broth to a boil over moderate heat.
- Mix the cornstarch with the water and stir it into the broth. Add the soy sauce, optional ginger, and pepper. Return the soup to a boil and remove from heat.
- Beat the eggs slightly, so that they are broken up but the yolks and the whites are not completely mixed together. Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs.
- Divide the scallion slices between the individual serving bowls and ladle the soup over them.
